1. Buy a digital scale with 1 g accuracy for around $20. Try to get one that allows you to weigh an entire cooking pot with its contents. A 10 kg maximum capacity should be adequate.

2. Read the instruction for using the root beer concentrate. Call the weight of the sugar Y and the weight of the concentrate C.

3. Look up a recipe for baklava on the internet and just read the instructions for making sugar syrup to pour on the baklava. You may need a candy thermometer.

4. Make the sugar syrup but without baklava flavorings such as honey or rose water. Stuff like lemon juice or cream of tartar should be included to prevent crystalization. Call the weight of the sugar, X. Record the weight of the syrup, S.

The recipes that do not use a candy thermometer are too sloppy to be reliable. I googled ' baklava recipe "candy thermometer" ' and the recommended boiling points varied 220-230 deg. Ft. The general idea is to add more water than the final syrup contains because it is needed to dissolve all of the sugar. The excess water is then removed by boiling. The final concentration of sugar in water is determined by its boiling point which is higher than that of pure water which is 212. Adapted from http://www.epicurious.com/recipes/food/views/Middle-Eastern-Nut-Filled-Multilayered-Pastry-Baklava-103991, I suggest you try:

Boil down to 225 deg F. Weigh the pot with contents including candy thermometer and then contnue to boil until they weigh Z less. Record the final boiling point so that the next time that you make syrup you can just use the candy thermometer without weighing. Cool until warm to touch. Then stir in amount Z of root beer concentrate.